Mushroom cheese empanadas
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
40 mins
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Additional Time
30 mins
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Total Time
1 hr 40 mins
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Servings
12 -15 medium size or 20-25 small empanadas
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Cuisine
South American, Ecuadorian
Mushroom cheese empanadas
Description
The filling is prepared by gently cooking mushrooms and shallots in butter until tender and caramelized, enhancing their natural sweetness and umami. Raisins and a splash of balsamic vinegar add complexity with subtle sweetness and acidity. The cooled filling is paired with mild melting cheese such as fontina or mozzarella to bind and enrich the filling texture.
Filling spoonfuls are placed onto empanada dough discs, edges are brushed with egg white for a secure seal, and the dough is folded and crimped or curled to prevent leaks during baking. Brushing the tops with egg yolk develops a glossy, golden crust. After chilling to firm the dough and improve sealing, empanadas are baked at 400°F until crisp and browned.
This preparation results in warm, flaky pastries with both tender mushroom filling and rich, gooey cheese, ideal for appetizers or snacks served with spicy aji criollo or cilantro hot sauce.
Ingredients
- 12-15 empanada disc use homemade empanada dough for baking or store bought empanada discs, medium size or 20-25 small
- 2 tbs butter
- 2 ½ to 3 cups mushroom about 10 ounces, sliced
- 2 cups shallots about 7-8 shallots or 6 ounces, sliced
- ¼ cup raisins optional
- 1-2 tsp balsamic vinegar
- 1 cup fontina cheese about 4 ounces, can also use mozzarella, grated
- 1 egg white and yolk separated and lightly whisked
Dipping sauce suggestion:
- aji criollo hot sauce or spicy cilantro hot sauce
Instructions
Mushroom cheese empanadas
- Melt the butter over medium heat, add the mushrooms and shallots and cook for about 15 minutes or until tender.
- Add the raisins and balsamic vinegar. Cook for another 3 minutes and remove from heat, cool down.
Empanada assembly
- To assemble the empanadas, place a spoonful of the mushroom mixture and grated cheese on the center of the empanada discs.
- Brush the edges of the empanada discs with the egg whites, this is will help them seal better and keep the filling from leaking while baking .
- Fold the empanada discs and seal the edges, use a fork to help seal the empanadas, or use your fingers to twist and curl the edges creating a churito or curl type seal.
- Lightly brush the top of the empanadas with the egg yolk; this will give a nice golden glow when they bake.
- Chill the empanadas for at least 30 minutes, this will help them seal better and prevent leaks.
- Pre-heat the oven to 400 F and bake for 15-20 minutes or until golden.
- Serve the empanadas warm.
User Reviews
Overall Rating
4.8
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